Chia pudding has quickly become one of my regular breakfasts at home. Last time, I tried the delicious yummy chocolaty version (click on the link to see the recipe) and I wanted to add a classic recipe to my healthy & gluten free recipe index. I like to have this classic for breakfast but you can have it anytime a day. But seeing that it takes 45 minutes to prepare, I thought of 2 solutions. Either you’re a morning person like me and you get up early to have the time to prepare a good breakfast, write recipes and blogposts, do some exercises while the pudding cooks; or you prepare it the night before. It will taste even better and you don’t risk missing out on a good treat just because the snooze button would have seemed more tempting than the goal you set yourself of getting up early today.

M Y G R O C E R Y L I S T

3 tbsp of chia seeds

1 tbsp of falxseeds

1,5 tbsp maple syrup

100 ml of coconut milk

50 ml of rice milk

25 ml water

1 tsp of vanilla in powder

Topping : almonds, raisins, cashew nuts and 1 banana

M Y R E C I P E

In a saucepan, warm up your seeds with the vegetable milk and the water. Whisk the liquids together so that they get unify. Add the maple syrup after a few minutes. Use only low heat, the cooking will take 40 minutes, but the longer it rests, the tastier it gets.

While overlooking your pudding, slice up a banana and cut out nuts and almonds.

Once you pudding thick, uniform and with the consistency you want it to have (otherwise regulate with vegetable milk, water or some extra seeds), remove from fire and leave it to rest for a moment.

Once you’re ready to serve breakfast, pour the pudding into your bowl and place the banana, nuts, almonds and raisins on top.